A dessert | that is always at the top of my list
Before important meetings, interviews & occasions, I do rely heavily on the magical power of a brownie: to give me sufficient energy to perform well & to make it until the end of the session. Brownies are an important part of my life! ❤️ So I have put certain effort to perfect them or at least try to.
So it’s an important part of my life and I did spend some time to perfect it and still working on it and its different versions/variations. Some are made with dark chocolate that i like so much, some with a milkier one and some others its a combination of some other ingredients i.e. caramel, coconut etc.
🤔Maybe one of my best versions of milk chocolate 🍫 based brownies with caramel ❤️ that were topped up with some cream cheese frosting leftovers that contain passion fruit, mango 🥭, coconut 🥥 & pineapple 🍍 & a splash of lime to make something even better ❤️
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💡the fat from the cheese has the properties to absorb the smells from the fridge. Ensure to prevent this from happening by covering it or storing your desserts in airtight containers
Try this version Brownie Cheesecake that is creamy, dense, flavoursome and really easy to make.
The main players of this recipe are
- Cocoa
- Good quality of chocolate <– key ingredient
- Demerara sugar <– key ingredient for a carameley flavour & fudgy texture
- Unsalted Butter <– salt brings our the cocoa flavour
- Coffee <– coffee brings our the cocoa flavour
- Cream Cheese
Qualifies | For
Recipe | In Brief
Print
DARKER CHOCOLATE VERSION
- STEP 1: Mix these ingredients in a pan | 5 mins <
150 gr salted butter – salt brings out the chocolate flavour
30 ml sunflower oil
180 gr Dark Lindt, 70% intense, High Cocoa
80 gr cocoa sifted – used Green & Blacks
5 generous tablespoons of Nutella
2 tsp coffee – diluted into some hot water i.e. 30 ml
- STEP 2: Mix by hand until fluffy & creamy | 2 mins
3 large eggs – used SEHA
125 gr demerara sugar
- STEP 3: Mix STEP 1 & STEP 2 together & add the flour | 1 mins <
80 gr all purpose flour, sifted – used Al Baker White Patent Flour
Milkier CHOCOLATE VERSION
- STEP 1: Mix these ingredients in a pan | 5 mins <
150 gr salted butter – salt brings out the chocolate flavour
30 ml sunflower oil
90 gr Extra Fondant Lindt , smooth & subtle dark chocolate
90 gr Waitrose Belgian Milk Chocolate , silky & smooth
80 gr cocoa sifted – used Cadburys Chocolate,
5 generous tablespoons of Nutella
2 tsp coffee – diluted into some hot water i.e. 30 ml
- STEP 2: Mix by hand until fluffy & creamy | 2 mins
3 large eggs – used SEHA
125 gr demerara sugar
- STEP 3: Mix STEP 1 & STEP 2 together & add the flour | 1 mins <
80 gr all purpose flour, sifted – used Al Baker White Patent Flour
Ingredients – FOR THE CREME CHEESE ON TOP
500 gr Philadelphia cheese
Alpro Soya Yogurt Pineapple & Passion Fruit 125 gr
30 gr whipped cream + 180 gr White Chocolate, melted in the microwave
50 gr of icing sugar, sifted
1 – 2 teaspoons of coconut oil
a squeeze of lime
